Ahi Poke

Ingredients

• 300 g Ahi Tuna
• 1 tsp Hawaiian Sea Salt
• 30 g Limu Ogo
• 20 g Candlenuts
• 1 tsp Sesame Oil
• 2 pcs Green Onion
• 1 pcs Lime

Method

1. Toast {candlenuts} in a dry small skillet over medium heat for a few minutes, shaking often, until fragrant and lightly colored; cool briefly so they crush cleanly.
2. Pat {ahi_tuna} dry, then cut into neat bite-size cubes with a sharp knife so the flesh stays clean and glossy. Slice {green_onion} thinly and cut {lime} into wedges.
3. Crush the toasted {candlenuts} to a coarse paste, then gently toss with {ahi_tuna}, {hawaiian_sea_salt}, and {limu_ogo} in a chilled bowl until the fish is lightly coated. Add a few drops of {sesame_oil} if using, then taste and adjust with a little more {hawaiian_sea_salt} for a clean oceanic balance.
4. Spoon the poke into cold bowls, scatter with {green_onion}, and serve immediately with {lime} for squeezing at the table.